Balsamic chicken with rosemary
Serves 4, with leftovers
|3||tablespoons chopped fresh rosemary|
|5||cloves garlic, finely chopped|
|2||tablespoons olive oil|
|6||bone-in chicken breast halves (about 4 1/2 pounds total)|
|4||teaspoons high-quality balsamic vinegar|
2. In a small bowl, stir together rosemary, garlic, olive oil, and salt. Divide the rosemary mixture evenly among the 6 breasts, rubbing it all over the chicken and under the skin.
3. Place the chicken breasts on the baking sheet. Roast for 35 minutes or until a meat thermometer inserted into the thickest part of the meat registers 160 degrees. Let the chicken rest in a warm place for 5 minutes (the temperature will rise a few degrees).
4. Drizzle 1 teaspoon balsamic vinegar on each of 4 breasts. (Set aside 2 half breasts for the salad.)